Method

Cut deep slits into the roast. Insert garlic cloves. Mix Worcestershire, salt, pepper and grated papelón into a paste; rub all over the meat. Marinate 2 hours or overnight.
About 5 min
Heat oil in a heavy Dutch oven over medium-high heat. Sear the beef very slowly, turning often, for 20–25 minutes, repeatedly pressing the sugary crust down onto the pan surface. The caramelising papelón will create a deep, dark, slightly charred mahogany crust. This extended sear is unique to asado negro.
About 11 min
Remove the beef. In the same pot, caramelise the sliced onions for 10 minutes. Add the additional papelón; let it darken slightly.
About 11 min
Add wine; simmer 3 minutes. Add stock, tomatoes, bay leaves and pepper.
About 11 min
Return the beef. It should be nestled in the sauce. Cover and braise on very low heat for 2–2.5 hours, turning every 30 minutes, until the beef is tender and the sauce is dark, thick and glossy.
About 11 min
Remove the beef; rest 15 minutes. The exterior will be almost black and deeply caramelised. Slice and serve with the reduced sauce, white rice, caraotas negras (black beans) and tajadas (fried sweet plantain).
About 3 min

Nutrition per serving (estimate)